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Some People Do Not Taste Salt Like Others(环球网校分享的2017年职称英语考试《卫生类A级》练习题)
Low-salt foods may be harder for some people to like than others，according to a study by a Penn State College of Agricultural Sciencesl food scientist.The research indicates that genetic factors influence some of the difference in the levels of salt we like to eat.
Those conclusions are important because recent，well-publicized efforts to reduce the salt content in food2 have left many people struggling to accept fare that simply does not taste as good to them as it does to others3，pointed out John Hayes，assistant professor of food science，who was lead investigator4 0n the study.(环球网校分享的2017年职称英语考试《卫生类A级》练习题)
Diets high in salt Can increase the risk of high blood pressure and stroke.That is why public health experts and food companies are working together on ways to help consumers lower salt intake through foods that are enjoyable to eat.This study increases understanding of salt preference and consumption.
The research involved 87 carefully screened participants who sampled salty foods such as soup and chips，on multiple occasions，spread out over weeks5.Test subjects were 45 men and 42 women, reportedly healthy，ranging in age from 20 to 40 years.The sample was composed of individuals who were not actively modifying their dietary intake and did not smoke cigarettes.They rated the intensity of taste on a commonly used scientific scale，ranging from barely detectable to strongest sensation of any kind.
“Most of us like the taste of salt.However，some individuals eat more salt，both because they like the taste of saltiness more，and also because it is needed to block other unpleasant tastes in food,” said Hayes. “Supertasters, people who experience tastes more intensely, consume more salt than nontasters do. Snack foods have saltiness as their primary flavor, and at least for these foods, more is better, so the supertasters seem to like them more.”(环球网校分享的2017年职称英语考试《卫生类A级》练习题)
However, supertasters also need higher levels of salt to block unpleasant bitter tastes in foods such as cheese，Hayes noted.“For example，cheese is a wonderful blend of dairy flavors from fermented milk，but also bitter tastes from ripening that are blocked by salt，” he said.“A supertaster finds low-salt cheese unpleasant because the bitterness is too pronounced6.”
Hayes cited research done more than 75 years ago by a chemist named Fox and a geneticist named Blakeslee，showing that individuals differ in their ability to taste certain chemicals.As a result，Hayes explained，we know that a wide range in taste acuity exists，and this variation is as normal as variations in eye and hair color.
“Some people，called supertasters，describe bitter compounds as being extremely bitter，while others，called nontasters，find these same bitter compounds to be tasteless or only weakly bitter.”he said.“Response to bitter compounds is one of many ways to identify biological differences in food preference because supertastin7 is not limited to bitterness. (476)(环球网校分享的2017年职称英语考试《卫生类A级》练习题)
词汇：
Publicize v.引起公众对…的注意;(用广告)宣传
Dietary adj.饮食的;规定食物的
Ferment v.(使)发酵
Geneticist n.遗传学家
Acuity n.敏锐;尖锐
注释：
1.Penn State College of Agricultural Sciences：即Penn State University--College of Agricultural Sciences宾州州立大学农学院。Penn是Pennsylvania的缩写，是美国宾夕法尼亚州名。宾州州立大学建于1855年：在全国共有24个分校。在句中，Penn State College of Agricultural Sciences用作定语，修饰food scientist。
2.Well-publicized efforts to reduce the salt content in food：大力宣传减少食物含盐量的做法
3.1eft many people struggling to accept fare that simply does not taste as good to them as it does to others：使得许多人努力去接受适合其他人而不适合他们口味的食物。fare相当于food。
4.1ead investigator：研发项目负责人
5.…carefully screened participants who sampled salty foods as soup and chips.on multiple occasion，spread out over weeks：……经过仔细筛选的实验参与者，他们在几周内的不同时间里品尝了汤和薯条等含盐食物。
6.too pronounced：此处pronounced为形容词，意为very noticeable，conspicuous(明显的，显著的)。
7.supertasting：超重味感
练习：
1.In paragraph 2，John Hayes points out that
A.it is good to health to eat food without salt.
B.many people reject low-salt food completely.
C.many people accept low-salt tasteless food reluctantly
D.food with reduced salt tastes better.
2.The fourth paragraph describes briefly
A.how to select subjects and what to do in the research.
B.how to identify supertasters and nontasters.
C.why to limit the number of subjects to 87 persons.
D.why to select more male subjects than female ones.
3. The article argues that supertasters(环球网校分享的2017年职称英语考试《卫生类A级》练习题)
A.1ike the;taste of saltiness to block sweet tastes in food.
B.1ike snack foods as saltiness is their primary flavor.
C.consume less salt because they don t like intensive tastes.
D.1ike to share salty cheese with nontasters.
4. Which of the following applies to supertasters in terms of bitter taste?
A.They like bitterness in foods as well as saltiness.
B.They like high.salt cheese as it has intense bitter taste.
C.They prefer high-salt cheese.which tastes less bitter..
D. They prefer high-salt cheese as it is good to health.
5. What message do the last two paragraphs carry?
A.Taste acuity is genetically determined.
B.Taste acuity is developed over time after birth.
C.Taste acuity is related to one's eye and hair color.
D.Taste acuity is still a mysterious subject in science.
环球网校友情提示：本文整理"2017年职称英语考试《卫生类A级》练习题五"。如果您在此过程中遇到任何疑问，请登录环球网校职称英语频道及职称英语论坛，我们随时与广大考生朋友们一起交流!
【摘要】目前备考2017年职称英语考试的考生在循序渐进的进行中。环球网校为考生整理了“2017年职称英语考试《卫生类A级》练习题五”，希望备考2017年职称英语考试的考生都能顺利通关，更多资料敬请关注网校职称英语考试频道……
答案与题解：(环球网校分享的2017年职称英语考试《卫生类A级》练习题)
1.C 根据短文的第二段内容，很多人因为食物中的含盐量降低，所以必须做出很大努力 (struggling)去适应，而低盐食物对于他们来说，口味很不好(fare that simply does not
taste…good to them)。选项C有accept reluctantly(勉强接受)表达了这层意思，所以是正确的选择。A、B、D三个选项均是错误的。
2.A第四段介绍了科学家是如何设计这项研究的，它包含了研究对象的人数、性别、人选条件、咸度味感分级表等。选项A概括了这方面的内容，所以是答案。而选项B、C、D所述内容均不符合该段的意思。
3.B 短文的第五段提供了答案o supertaster在这里的意思是：口味重的人，在本文中，nontaster是其反义词，即，口味清谈的人。该段告诉我们，口味重的人消耗更多的盐;因为快餐食品的主要味道就是咸味，而且咸度越高，口味越好，所以口味重的人对快餐较为偏爱。选项B表达了上述内容，所以是答案。
4.C 短文第六段提供了答案。该段告诉我们，奶酪发酵会产生苦味，supertasters不喜欢苦味，而高含盐量可以盖住奶酪里的昔味，这是他们偏爱高盐奶酪的原因。所以，只有C是正确选择。
5.A 文章第七段中，Hayes引用了75年前一位遗传学老师的实验。从这项实验中，Hayes得出的结论是，Taste acuity(味觉敏度)上的差异与他们头发和眼睛的颜色上的差异是同一类现象，也就是说，都是与生俱来的。第八段又说，这是一种biological difference(生物差异)，所以A是答案。B说味觉敏度是后天形成的，显然与作者的结论相左0℃说味觉敏度的差异与头发和眼睛的颜色上的差异有关，显然是错误的。D的内容在最后两段都没有提到，所以不会是答案。
咸度味感因人而异(环球网校分享的2017年职称英语考试《卫生类A级》练习题)
宾州州立大学农学院食品科学家进行的一项研究表明，有些人很难喜欢含盐量低的食物。该研究指出，遗传因素导致我们对咸度的不同喜好。
该研究负责人、食品科学副教授约翰·海斯指出，这些结论非常重要，因为近期对减少食物含盐量的大力宣传使得许多人努力去接受适合其他人而不适合自己口味的食物。
含盐量高的饮食会增加高血压和中风的风险，这就是公共健康老师和食品公司共同努力、通过可口的食品帮助消费者减少盐摄入量的原因。该研究使人们更加理解对盐的喜好和摄入的差异。
该研究包括87名经过仔细筛选的参与者，他们在几周的不同时间品尝了汤和薯条等含盐食物。参与者包括45名男性和42名女性，身体健康，年龄在20岁到40岁之间。参与者不会主动改变自己的饮食习惯，且不吸烟。他们通过一种常用的科学量表来区别咸度味感，分为“最轻微味感”到“最强烈味感”等级别。
海斯说，“大部分人都喜欢盐的味道。但是，有些人吃盐较多，这不仅是因为他们更喜欢咸味，也因为他们需要咸味来遮盖食物其他讨厌的味道。口味超重的人比口味清淡的人消耗更多的盐。因为快餐食品的主要味道就是咸味，而且咸度越高，味道越好，所以口味超重的人更喜欢快餐。”
海斯还提到，口味超重的人还需要盐来遮盖奶酪等食物中讨厌的苦味。“例如，奶酪是牛奶味和发酵苦味的完美结合，而盐可以遮盖苦味。口味超重的人不喜欢低盐奶酪，因为苦味太明显了。”
海斯举出了化学家福克斯和遗传学家布雷克斯里75年前进行的研究，该研究表明，人们品尝特定化学制品的能力是不同的。海斯解释说，由此我们知道每个人的味觉敏度是不同的，这一差异和头发眼睛颜色的差异一样正常。
海斯说，“口味超重的人觉得苦味混合物非常之苦，而口味清淡的人会觉得同样的苦味混合物没有味道，或稍微有些苦。对苦味混合物的反应只是确定在食物偏好方面生物差异的众多方法之一，因为口味超重的人不只是对苦味敏感。”
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环球网校友情提示：本文整理"2017年职称英语考试《卫生类A级》练习题五"。如果您在此过程中遇到任何疑问，请登录环球网校职称英语频道及职称英语论坛，我们随时与广大考生朋友们一起交流!